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“A dinner that's easy to make, smells great and tastes even better. And something that I grew up with.”
READY IN:
1hr
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Peel and slice cucumbers almost paper thin.
  2. Put the sliced cucumbers in a cheesecloth, or kitchen towel, and squeeze, draining as much of the liquid as you can.
  3. Put the cucumbers in a large storage container and cover with heavy cream, using just enough to cover the cucumbers before adding salt and pepper to season everything.
  4. Put the container into the fridge and let sit for a few hours. It's best to do this around lunchtime if you're planning on making this for dinner.
  5. Peel and cube the potatoes. Do not cut into small pieces, but don't make them too big either. You want them to be bite sized chunks.
  6. Put into a big pot and cover with water and boil until the potatoes are fork tender and then drain. Mix in some butter (don't be shy with the butter) and some salt and pepper, making sure to not mash the potatoes.
  7. Season the pork chops with a little salt and pepper and some Worcestershire sauce before frying in a pan with a little bit of oil (whichever oil you prefer), making sure that the pork is cooked all the way through.
  8. Pull the creamed cucumbers out of the fridge and plate everything up. And since you seasoned everything along the way, you're not going to need any additional seasoning.

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